Cultivation techniques of green bean sprouts and bean sprouts
September 08 02:10:42, 2025
Mung bean sprouts are the young shoots that develop from mung bean seeds when they germinate. The main edible part is the hypocotyl, while the unfolded cotyledons can also be consumed. With a long history of cultivation and consumption in China, mung bean sprouts are widely eaten across the country. Their production is simple and requires minimal equipment, allowing them to be grown year-round. As a result, they are one of the most balanced and commonly available vegetables throughout the seasons.
These sprouts are not only delicious but also highly nutritious. According to testing, 100 grams of dry matter contains 6.4 grams of aspartic acid, 1.9 grams of tyrosine, 1.7 grams of valine, 1.6 grams of leucine, and 1.5 grams of phenylalanine, among other essential amino acids. Additionally, 100 grams of fresh sprouts provide 30 to 40 milligrams of vitamin C. The nutrients in mung bean sprouts are easily absorbed by the human body, making them a healthy addition to various dishes. They can be used in stir-fries, soups, or salads, and are among the most popular and widely produced sprouts.
To produce high-quality mung bean sprouts, it's important to start with a new variety that has a high germination rate and strong potential. First, select clean, undamaged seeds and remove any broken, moldy, or insect-damaged ones. Rinse the seeds thoroughly with water to eliminate impurities and floating seeds.
Next, soak the seeds in fresh water for 8 to 12 hours, then drain off excess moisture. Place the seeds in barrels or bamboo baskets with drainage holes at the bottom. Before use, ensure the containers are disinfected. Spread the seeds evenly, keeping the layer about 13 to 16 cm thick. Then transfer them to a warm room maintained at around 25°C. Water the seeds every 4 to 5 hours to keep them moist. Covering the seeds with a clean burlap cloth helps retain heat and moisture. After 5 to 7 days, when the sprouts reach a length of 7 to 10 cm, they are ready for harvest. One kilogram of raw mung beans can yield up to 8 kilograms of sprouts. The process is similar to that used for green bean sprouts, making it an efficient and reliable method for home or commercial production.
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